Vegan Recipe: Plain And Beetroot White Miso Hummus

Your Favorite Dip Cooked Two Ways

Apart from its countless health benefits, one of the best things about miso is that it can be used to cook pretty much whatever your heart desires. Soups (of course), pastes, fillings and sauces are standard, but using a little bit of creativity, you can turn this staple Japanese ingredient into a yummy local favorite, regardless of where you are based.

To my utter excitement, an all-Japanese foods supermarket recently opened in my hometown in New Zealand. There are plenty of Japanese ingredients which I have been desperately lusting for since leaving Japan. Excited to spice up my daily washoku routine, I ended up buying an organic white miso paste, which I used to make a healthy, vegan, and gluten-free miso hummus two ways: plain and with beetroots that make up for a photo-perfect pink color.

Not only does miso taste surprisingly good in hummus, but it’s also a wonderful source of zinc, protein, vitamin K, manganese, and copper. Furthermore, because miso is fermented, it is also rich in enzymes, which means it’s packed with probiotics that are great for your gut. Here’s how to make those delicious goodies for your next afternoon snack or house party.

Plain, white miso hummus

Ingredients:

1 can chickpeas, drained

2 raw garlic cloves, peeled

¼ cup olive oil

Juice of half a lemon

1 tsp tahini

2 tsp white miso paste

1 tbsp water

Big pinch of salt

Pinch of paprika

Sesame seeds to top (optional)

Beetroot miso hummus

Ingredients:

1 can chickpeas, drained

1 large or two small boiled beetroot

2 raw garlic cloves, peeled

¼ cup olive oil

Juice of half a lemon

1 tsp peanut butter

2 tsp white miso paste

1 Tbsp water

Big pinch of salt

Pinch of paprika

Parsley to top (optional)

Instructions:

For each hummus, simply blend all ingredients in a high-speed food processor until it gets smooth. Enjoy with crackers and/or cut veggies for a healthy snack. Enjoy! Xx

Using this recipe? Share your photos with us via Facebook or Instagram with a hashtag #savvytokyorecipe